Description
This Instant Pot Lasagna with Zucchini and Eggplant is a lighter, veggie-packed twist on the Italian classic. Layered with creamy ricotta, marinara, and melty mozzarella, it’s comforting, wholesome, and ready in under an hour.
Ingredients
Units
Scale
- 2 medium zucchinis, sliced lengthwise
- 2 small eggplants, sliced crosswise
- 1 tablespoon coarse salt, plus more for seasoning
- 1 (25 oz) jar high-quality marinara sauce
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1/2 cup shredded parmesan cheese
- 2 cups shredded whole-milk mozzarella
- 1/2 cup basil pesto (optional, for topping)
- 2 tablespoons fresh basil leaves, chopped
Instructions
- Slice the zucchini and eggplant. Sprinkle with salt and let sit for 15 minutes to draw out moisture, then pat dry.
- In a bowl, mix ricotta, egg, and parmesan until smooth. Season lightly with salt and pepper.
- Lightly grease a round baking dish that fits into your Instant Pot.
- Assemble layers starting with marinara, then zucchini, ricotta mix, eggplant, mozzarella, and repeat. Finish with marinara and mozzarella on top.
- Cover tightly with foil. Add 1 cup of water to the Instant Pot and place a trivet inside. Set the dish on the trivet.
- Pressure cook on HIGH for 25 minutes. Allow natural pressure release for 10 minutes, then carefully remove the dish.
- Uncover, top with basil pesto and chopped basil, and let rest for 10 minutes before slicing.
Notes
- Use a high-quality marinara sauce for the best flavor.
- Salting and drying the vegetables prevents a watery lasagna.
- Whole-milk cheeses melt better and give a richer taste.
- Add a few minutes under the broiler for a golden top after cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 8g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg